A guide to handling peaches and nectarines Iqaluit NU
A guide to handling peaches and nectarines
(NC)-Does the thought of peeling a basket of peaches stop you from making your favourite peach pie? Here are no-fail tips to make preparing Ontario's peaches and nectarines for your friends and family a breeze.
1. Peeling: Dip peaches or nectarines in boiling water for 60 seconds, then place in ice water. Peel the skins with your hands or paring knife. Or, try a new serrated peeler, they work like a charm. To prevent sliced fruit from browning, mix with lemon juice or fruit preserve (i.e. FruitFresh).
2. Slicing: Follow the seam (from stem to base) of the fruit, twist and remove the pit.
3. Freezing: Peel, pit and slice nectarines. Add 1/2 cup (125 mL) granulated sugar and 1/4 tsp (1 mL) fruit preservative to every 4 cups (1 L) of sliced fruit. Pack tightly into plastic containers, leaving 1-inch (2.5-cm) air space at top. Top with a crumpled sheet of wax paper and seal tightly. Can be stored for up to one year.
4. Grilling: Place Ontario peaches or nectarines on the grill to caramelize the fruits' natural sugars, consequently intensifying the flavour. To prevent fruit from sticking to the grill, lightly baste with a vegetable oil cooking spray or canola oil - olive oil may overshadow fruit flavours. Heat both sides of fruit on a medium flame, until grill marks are visible.
5. Preserving: Air-tight lids are crucial to the success of your batch. Made from various metals, the stainless lids work best because they are rust proof.